Name: Smoked Eel Kedgeree
Yield: Serves 4
Cuisine: British
Ingredients: 1.2 litres (2 pints) Fish Stock, fish stock cube or water; 2 onions, finely chopped; 100 g (4 oz) butter; 50 g (2 oz) veal bone marrow, chopped (optional); 225 g (8 oz) arborio or long-grain rice; Approx. 300 ml (½ pint) Curry Cream Sauce, or ready-made; 4 eggs, poached; 2 teaspoons snipped fresh chives; 3 tablespoons olive oil; 1 onion, chopped; 450 g (1 lb) smoked eel; 1 fresh thyme sprig; Few black peppercorns; 50 g (2 oz) unsalted butter; 2 fresh tarragon sprigs; 300 ml (½ pint) dry white wine; 1 bay leaf; 1 leek, chopped; 2 celery sticks, chopped; 6 mushrooms or 50 g (2 oz) mushroom trimmings

Preparation info

Serves
4

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

The word ‘kedgeree’ is an Anglo-Indian adaptation of the Hindi khicharbi or chichri, which was a spicy dish consisting of onions, rice, lentils and fish or meat. This was encountered by the British during the years of the Raj, and brought back. It is a simpler dish now, made without lentils, and usually with smoked haddock. I have used eels here as they are so tasty, and they too have played a large part in Britain’s culinary history. Eels were once virtually the only fresh fi